CASHEW OVEN-FRIED PORK CHOPS

CASHEW OVEN-FRIED PORK CHOPS – Full of flavor and crispy coating made with cashews & cornflake crumbs, you would never know these pork chops weren’t fried.

I am completely in love with these OVEN-FRIED PORK CHOPS. I love pork chops in general, especially boneless pork loin chops and really the only way I have ever prepared them is with my Pork Tenderloin Sandwiches. And while I love those sandwiches, I hate that they are fried. We only make them every once in a while as a special treat kind of meal.

When I made my Baked Honey Garlic Chicken Tenders I was in love with crispy outer coating. I decided from that point on that baking chicken this way would be the only way to go.

This recipe for CASHEW OVEN-FRIED PORK CHOPS was inspired because I got some pork chops out of the freezer and wasn’t sure what to do with them. I had one the menu to make cashew chicken later on in the week and that is when a light bulb went off for this recipe.

I had some cashews in the pantry, put them into my food processor and combined those with some crushed cornflakes and viola the best crispy outer coating for these “breaded” pork chops. Now all I needed was the infamous sauce that graces the Cashew Chicken at our favorite take-out place and then this CASHEW OVEN-FRIED PORK CHOPS would be complete, of course with some additional vegetables as well.

So I set off to find the perfect sauce and found my friend Sabrina’s copycat recipe for Cheesecake Factory’s Spicy Cashew Chicken and I knew that was the one! I did adjust a bit because I have kids who prefer not spicy. Adding that sauce to my oven-fried pork chops just made these recipe for CASHEW OVEN-FRIED PORK CHOPS insanely delicious.

I am loving the sauce, the “breaded” pork chop and the addition of the roasted broccoli and red peppers ties this entire meal together.

What’s great about this dish is that you don’t have the “dunk” the pork chop into the sauce, you can choose to drizzle it over. But if you are serving this to the kiddos I would dunk it, then cut it up and serve it over rice. My kids loved it this way and it was more recognisable to them. As these CASHEW OVEN-FRIED PORK CHOPS taste similar to their favorite cashew chicken.

So I am so excited for you all to try this, and you can bet on it that I will be sharing some more amazing oven-fried pork chops and chicken in the near future. YUM! XOXO San

How do you make CASHEW OVEN-FRIED PORK CHOPS?

Preheat oven to 425 F degrees.

Get a large baking sheet and place a wire cooking rack on the pan, spray with cooking oil and set aside.

Crush the 1 cup of cashews.

In a large mixing bowl add in 6 cups of cornflake cereal and crush up with your hands.

Add crushed cashews to the cornflake mixture.

In a medium mixing bowl combine the eggs and milk and whisk together until well combined, set aside.

Add pork chop to corn flakes/cashew mixture, toss to coat, and press the mixture on the pork chop.

Gently shake off any excess that isn’t sticking to the pork chop and place on the prepared wire rack.

Repeat with remaining pork chops.

Bake pork chops for 15 minutes.

Prepare vegetables, toss broccoli and red pepper in olive oil and season with salt and pepper.

Add broccoli and red pepper to the pan and bake another 15-20 minutes.

Prepare sauce while pork chops are cooking.

Combine all the sauce ingredients into a small skillet.

Bring to a boil for 4-6 minutes while constantly stirring.

Remove sauce from heat and allow to cool while pork is finishing up baking.

At this point you can coat the pork chops in sauce, which is what we prefer or you can drizzle the sauce over the pork chops.

If you are having rice I suggest coating the pork chops.

If you are just serving with vegetables I would suggest just drizzling the amount of sauce you want.

Use the remaining sauce for vegetables or your rice or rice noodles.

My favorite kitchen items to make this CASHEW OVEN-FRIED PORK CHOPS are below, you will want of few of these just for your everyday cooking.

SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love aluminium for when I do sheet pan meals. I would start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

Add pork chop to corn flakes/cashew mixture, toss to coat, and press the mixture on the pork chop.

I like to squeeze the pork chop, wrapping up the mixture around it. I make sure that each pork chop is heavily coated, there should be no bare spots

Gently shake off any excess that isn't sticking to the pork chop and place on the prepared wire rack.

Repeat with remaining pork chops.

Bake pork chops for 15 minutes.

Prepare vegetables. Toss broccoli and red pepper in olive oil and season with salt and pepper.

Add broccoli and red pepper to the pan and bake another 15-20 minutes.

Prepare sauce while pork chops are cooking.

Sauce

Combine all the sauce ingredients into a small skillet. Bring to a boil for 4-6 minutes while constantly stirring. REmove sauce from heat and allow to cool while pork is finishing up caking.

At this point you can coat the pork chops in sauce, which is what we prefer or you can drizzle the sauce over the pork chops.

If you are having rice I suggest coating the pork chops. If you are just serving with vegetables I would suggest just drizzling the amount of sauce you want..

Using tongs grab a pork chop and dip it into the sauce, coating the entire pork chop, gently shake off the extra sauce and return to baking rack. Dip all pork chops, into the sauce. place on rack and the serve immediately with vegetables and rice.